Tofu vs Tempeh What’s the difference
Both tofu and tempeh come from the same source: soybeans.
Although both are processed soy products, tofu is made from soymilk while tempeh is made from soybeans.
Tofu is made from condensed soy milk that is processed by curdling unfermented soy milk and then pressing it into a block. Whereas, Tempeh is made from fermented soybeans and packed into a brick-like cake.
TEXTURE
Tofu is somewhat firm in texture and is soft, smooth and jiggly. On the other hand, tempeh has a chunkier, meaty texture and is a lot firmer, dense and chewer than tofu.
FLAVOUR
Tofu has a neutral to bland flavour profile with a very mild flavour ofits own and tends to soak up the flavour of the ingredients it is cooked with. Tempeh has a more vivid flavour and naturally has a nuttier and more earthy taste.
NUTRIENT PROFILE
While both tofu and tempeh are both great sources of plant-based protein, tempeh is generally considered to have a richer nutrient profile withsignificantly higher fibre and protein content. Tofu does have less calories and half the fat of tempeh.
(Information source of nutritional breakdown:
https://www.womenshealthmag.com/food/a29251181/tofu-vs-tempeh/ )
HOW YOU CAN COOK TOFU :
Drain out the excess water from the tofu, this will help in better absorption of the flavours of the ingredients it is paired with.
You can steam, stir-fry, grill, bake or sauté it with other ingredients.
Depending on the cooking method, it can take anywhere between 4 – 20 minutes to cook tofu.
HOW YOU CAN COOK TEMPEH :
Cutting the tempeh cubes into thin slices will help in cooking it faster and more thorough.
Steaming it for a few minutes will make it softer and easier to cook.
It is recommended to marinade the tempeh with your preferred flavours for a couple of hours as the dense texture make it hard to absorb the spices.
Depending on the cooking method, it can take anywhere between 10 – 20 minutes to cook tempeh.
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